New social media platform launches for hotels
By Tok Yui Shuen
Head bartender Joe Schofield and Chef Ryan Clift present a cocktail menu with 12 edible gummy bears as inspiration. “This time round, we have our sights set on the future, by evoking our innermost dreams and desires through taste,” says Schofield. To go with the cocktails, edible garnishes such as passionfruit ‘acid’, angostura-soaked ‘paper’, and cherry sorbet ‘lipstick’ are served. “By bringing the restaurant’s modern gastronomy expertise into play, we are able to collectively elevate the cocktails by introducing edible garnishes created with innovation and intent,” says Chef Clift.
